Salmon Patties Recipe

Canned salmon: This is the main ingredient, providing the base for the patties. Make sure it is drained and flaked.

Breadcrumbs: These help bind the patties together and give them structure.

Egg: Acts as a binder to hold the patties together.

Onion: Adds flavor and a bit of crunch to the patties.

Lemon juice: Provides a fresh, tangy flavor that complements the salmon.

Dill: Adds a fresh, herbaceous note to the patties.

Olive oil: Used for frying the patties to a golden brown.

When forming the patties, make sure to press them firmly to ensure they hold together during cooking. If the mixture feels too dry, you can add a little bit of mayonnaise or Greek yogurt to help bind the ingredients. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before frying can help them maintain their shape and prevent them from falling apart in the pan.

• canned salmon - Substitute with canned tuna: Canned tuna has a similar texture and flavor profile, making it a suitable replacement in patties.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to the patties.

• breadcrumbs - Substitute with panko: Panko breadcrumbs offer a lighter, crunchier texture which can enhance the patties.

• beaten egg - Substitute with flaxseed meal and water: Mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water can act as a vegan binder.

• finely chopped onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to onions.

• finely chopped onion - Substitute with green onions: Green onions add a fresh, mild onion flavor and a bit of color.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor to brighten the dish.

• lemon juice - Substitute with white wine vinegar: White wine vinegar provides a similar tangy acidity to balance the flavors.

• chopped dill - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that complements the patties.

• chopped dill - Substitute with chopped cilantro: Cilantro adds a fresh, citrusy note that can enhance the overall flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it suitable for frying.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, making it ideal for frying.

• Allow the salmon patties to cool completely at room temperature before storing or freezing. This prevents condensation from forming, which can make them soggy.
• For short-term storage, place the cooled patties in an airtight container. Layer them with parchment paper in between to prevent sticking. Store in the refrigerator for up to 3 days.
• For longer storage, wrap each patty individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped patties in a resealable freezer bag or airtight container. Label with the date to keep track of freshness. They can be frozen for up to 2 months.
• To reheat refrigerated patties, preheat your oven to 350°F (175°C). Place the patties on a baking sheet and heat for about 10-15 minutes, or until warmed through.
• For frozen patties, thaw them in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated patties.
• Alternatively, you can reheat the patties directly from frozen. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, flipping halfway through, until heated thoroughly.
• If you prefer a quicker method, reheat the patties in a skillet. Heat a small amount of olive oil over medium heat and cook the patties for 3-4 minutes on each side, until heated through and crispy.
• Serve the reheated patties with your favorite dipping sauce, a squeeze of lemon juice, or alongside a fresh salad for a delightful meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon patties on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Bake for about 15-20 minutes or until heated through. This method ensures even reheating without compromising the crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon patties in the skillet and cook for 3-4 minutes on each side, or until they are heated through. This method helps maintain the crispy texture while reheating.

• Microwave Method: Place the salmon patties on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is quick but may slightly soften the exterior.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon patties in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method is great for retaining the crispy texture while ensuring the patties are thoroughly reheated.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon patties on the toaster oven tray. Heat for about 10-12 minutes, turning them halfway through the reheating process. This method is convenient and effective for small batches.

• Mixing bowl: A large bowl to combine the salmon, breadcrumbs, egg, onion, lemon juice, and dill.

• Fork: Useful for flaking the canned salmon and mixing the ingredients together.

• Measuring cup: To accurately measure the breadcrumbs and other ingredients.

• Measuring spoons: For precise measurement of lemon juice and chopped dill.

• Knife: To finely chop the onion and dill.

• Cutting board: A surface to chop the onion and dill.

• Frying pan: To cook the salmon patties until they are golden brown.

• Spatula: To flip the patties in the frying pan.

• Plate: To serve the cooked salmon patties.

• Paper towels: To drain excess oil from the cooked patties if necessary.

Use pre-chopped onions: Save time by using pre-chopped onions from the store.

Pre-make patties: Form the salmon patties ahead of time and refrigerate until ready to cook.

One-bowl mixing: Combine all ingredients in one bowl to minimize cleanup.

Use non-stick pan: A non-stick pan reduces the need for extra oil and makes flipping easier.

Quick breadcrumbs: Use store-bought breadcrumbs to avoid making your own.